Ressources of modern fisheries: types and production volumes

This article provides a comprehensive analysis of the status and development prospects of global fisheries, focusing on production resources, product range, and their role in healthy nutrition. The study is based on a review of current sources, including data from the Food and Agriculture Organization of the United Nations (FAO). The authors note that, given the globalization of fisheries and stagnant commercial catches in the world's oceans, aquaculture plays a key role in meeting growing global demand. This sector is developing particularly dynamically in the Asian region, which accounts for approximately 90% of farmed fish. The article emphasizes that further production growth is possible through the intensification of aquaculture, including freshwater aquaculture, and the introduction of new technologies. A central feature of the study is a detailed analysis of the nutritional and biological value of fish raw materials. Using tabular data on the chemical composition of various fish species (pink salmon, cod, carp, herring, etc.), the author convincingly demonstrates that fish is an indispensable source of high-quality, easily digestible protein, polyunsaturated fatty acids (omega-3 and omega-6), a wide range of vitamins (A, D, E, and B vitamins), and essential microelements (iodine, selenium, and phosphorus). The benefits of marine species for the prevention of cardiovascular disease and the maintenance of cognitive function are particularly noted. The article also examines current trends in consumer demand focused on healthy eating, which is stimulating the renewal and expansion of fish products, including those for functional and specialized purposes. It is concluded that the sustainable development of fisheries, based on an ecosystem approach and the rational use of resources, is critical not only for the economic growth of many countries but also for global food security and public health.